Choosing the Right Cut
Not all beef is suitable for dry heat roasting. This method works best for large, tender cuts. If you use a tough cut with little fat, roasting can make it dry and chewy; those cuts are better suited for braising (cooking with liquid).
Best cuts for roasting:
- Rib roast
- Sirloin roast
- Sirloin-tip (if graded prime or choice)
- Rump or rolled-rump (if graded prime or choice)
- Eye-of-round or top-round (if graded prime or choice)
Preparation Before Cooking
For the most even cooking, avoid taking the meat straight from the refrigerator to the oven. Instead, let the roast sit on the counter to warm up to room temperature for one or two hours before you plan to cook it.
Flavor and setup tips:
- Season the meat with salt and pepper.
- Optionally, rub the surface with a garlic clove for extra flavor.
- Place the meat on a wire rack inside a shallow roasting pan. This ensures heat circulates freely around the entire roast and prevents it from steaming in its own juices.
- If the meat has a fat cap (a layer of fat on one side), place it fat-side up so it bastes the meat as it melts.
Oven Temperature Strategies
There are two common approaches to roasting beef. You can cook the meat from start to finish at a consistent medium temperature (like 300°F / 150°C). This method often reduces shrinking and sputtering, producing a very juicy, evenly cooked roast.
Alternatively, some cooks prefer to start in a very hot oven to brown the exterior, then lower the heat to finish cooking. While many believe this sears the meat to “lock in juices,” it is actually primarily for flavor and color development rather than moisture retention.
Cooking Time Estimates
Cooking times vary based on the shape of the meat, bone content, and aging. However, you can use these estimates as a planning guide. These times assume a constant oven temperature of 300°F (150°C).
Standing Rib Roast (5 to 8 lbs)
- Rare: 17 to 19 minutes per pound
- Medium Rare: 20 to 22 minutes per pound
- Medium: 23 to 25 minutes per pound
- Well Done: 27 to 30 minutes per pound
Sirloin Roast (8 to 12 lbs)
- Rare: 16 to 20 minutes per pound
- Medium Rare: 20 to 22 minutes per pound
- Medium: 23 to 25 minutes per pound
- Well Done: 26 to 30 minutes per pound
Boneless Top Round
- Rare: 28 to 30 minutes per pound
- Medium Rare: 30 to 33 minutes per pound
- Medium: 34 to 38 minutes per pound
- Well Done: 40 to 45 minutes per pound
Adjustments: If you roast at 325°F (160°C), subtract about 2 minutes per pound. If you roast meat straight from the refrigerator (not recommended), add 2 to 3 minutes per pound.
Determining Doneness
The most reliable way to check for doneness is using an instant-read thermometer or a leave-in meat thermometer. Time estimates can be a gamble, but internal temperature is precise.
Target temperatures (final doneness):
- Rare: 120°F to 125°F (49°C to 52°C)
- Medium Rare: 130°F to 140°F (55°C to 60°C)
- Medium: 145°F to 150°F (63°C to 66°C)
- Well Done: 155°F to 165°F (68°C to 74°C)
Important Note: The internal temperature will rise 5° to 10° after you take the roast out of the oven. Remove the roast when it is a few degrees below your target temperature to account for this.
Resting the Meat
Once the roast is out of the oven, let it rest for 15 to 20 minutes before carving. This step is crucial. It allows the juices to redistribute evenly throughout the meat, making each slice juicier and easier to carve.
FAQ
Does searing the roast lock in the juices?
No, contrary to popular belief, searing does not lock in juices. However, starting with a hot oven or searing the meat does create a flavorful, browned crust that many people enjoy.
Why do I need a roasting rack?
Using a rack lifts the meat off the bottom of the pan. This prevents the roast from boiling or steaming in the juices that drip down, ensuring the meat roasts via dry heat for better texture.
How do I know when the roast is done without a thermometer?
Without a thermometer, you have to rely on calculating minutes per pound, which is less accurate due to variations in bone, fat, and shape. For consistent results, an instant-read thermometer is highly recommended.